PORK RIB SINIGANG

Pork in general is a Filipino favorite. You'll see it as the main ingredient in many meat dishes and it's possibly the most popular variation of this sour, refreshing soup we call Sinigang.

Fall-off-the-bone tender ribs require a long simmer time which in our opinion is 100% worth it! It's super low maintenance, basically leave it on the stove top as you go about your day. Check in every once in a while to see how they're doing. The ribs should be ready in 2-3 hours!

Pork Sinigang

Serves 2-3. Use a stock pot. Pair with rice.

Ingredients​​

• 4 tbs Kusî sinigang seasoning

• 4 cups water

• 2 lbs pork ribs

• 1 medium onion, sliced

• 1 medium radish, sliced

• 3 small tomatoes, quartered

• 1 chili pepper

• 1 bunch bokchoy

Directions

1. Sear ribs in stock pot until browned.

2. Add onion cooking for a minute then add water and bring to a boil.

3. Simmer on low until ribs reach desired tenderness 1-3 hours.

4. Add radish, tomatoes, chili pepper and Kusî seasoning. Mix well.

5. Adjust soup to taste, adding seasoning for more sourness.

6. Plate the bok choy in a soup bowl.

7. Ladle soup into prepared bowls and enjoy with rice on the side.

Saraaap.